The coolest way to make classic eggplant parm--and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs. Source:, May 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every 1/4 inch along each eggplant, slicing almost to the bottom but not all the way through. Carefully transfer the eggplants to the baking dish. Gently fan them to open the cuts wider. Drizzle 2 tablespoons oil over the eggplants. Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled). Cover with foil.

  • Bake until the eggplants are very tender, 45 to 55 minutes.

  • Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil and sprinkle the eggplants with the breadcrumb mixture.

  • Increase the oven temperature to broil. Broil the eggplants on the center rack until the topping is golden brown, 2 to 4 minutes. Top with basil. Serve with the sauce.

Nutrition Facts

349 calories; 22.8 g total fat; 6.5 g saturated fat; 25 mg cholesterol; 405 mg sodium. 530 mg potassium; 24.3 g carbohydrates; 7.3 g fiber; 9 g sugar; 14.4 g protein; 486 IU vitamin a iu; 8 mg vitamin c; 47 mcg folate; 382 mg calcium; 2 mg iron; 43 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was the best easiest and healthiest eggplant parm I've ever tasted. I either use my own marinara sauce or store bought Rao's. YUMMY! Read More
Rating: 3 stars
This looks delicious and I hope to try it and rate it soon (it won't let me post without a star rating so I am putting down a 3 for now)... I just wanted to mention that if you're going to tag a recipe gluten free but include cup whole-wheat panko breadcrumbs you should really list an alternate ingredient/option. I'm a Celiac so I watch gluten-y ingredients carefully but others might miss it and become ill. Read More
Rating: 5 stars
This recipe is delicious. It's a really fun take on eggplant parm and healthier than deep frying the eggplant and dousing it with breadcrumbs. Read More